Lyubov Mayorova

Saved 11/26/16 2:33 PM from cakes Elena Khlebnikova

Mussovy cakes Ekzotik.  See details »

 
Video subtitles:
  • 00:00: here are such cakes we With you today prepare so start the video lesson I have 2 silicone molds the form of such pebbles that is one large mold other form
  • 00:31: less and I want you show as from By using these two Forms can be make a very cute cake and first we work with small mold small pebbles now we will do pie filling so i put sauté pan I have a saucepan sugar and water I cook syrup which then I will brew wooing egg wants to syrup me
  • 01:02: must be heated to 120 degrees here at me one person me this enough and have 2 cups I have cream which is also necessary will knock down the syrup from he heats me up already heated to 110 degrees, I start whisk egg egg mixture we
  • 01:34: whipped now we are also exactly chanting saints ingots lightly whipped it is not necessary to shoot down us now we are both mix the mix together add first half of the egg mixture cream neatly we mix
  • 02:07: that's the basis we made begin to do I have two fillings totally different fillings though in color they are very similar while I will I say right away add gelatin to both fillings in the first place I have them warmed up microwave they are mind warm and therefore I
  • 02:38: dissolved gelatin and now half here and half in the second is neat Shuffle means here in this cup me mashed potatoes still me added opera and Morocco and
  • 03:08: make more interesting taste then there is more sour so one manga will be several virgin in 2 cups at me now I'll take the knife only 2 cups are at hand I have juice of mandarin and again I added here slightly marks about and again give more interesting shade taste in principle here you can add any tropical fruit
  • 03:39: for example, add juice lemon orange juice pineapple juice smoothie pineapple that is all what do you want what you are want to mix then do well, here we are and now in both cups we add a foundation which you did mango with us
  • 04:18: is more bright I have transfused both Musa nozzle capacity more convenient fill in and now pour in half half one-bye half mold other for lei and now
  • 04:48: we put it in the freezer so that they have very good frozen and then when they have we will freeze here that we have manga them we will get and we will embed as a stuffing large stones for main musa in our country goes exactly the same the basis of which we made for toppings then we have whipped cream egg mixture brewed syrup we they are again the same
  • 05:18: connect neatly all mixed and the only difference between the main mousse and fillings in that in the filling we mashed fruit and here we add chopped chocolate white Well, of course we
  • 05:53: add loose gelatin that is, we again gelatin add a little monsoon to mix and bridge mix and pour back into brain prescription is very simple is done
  • 06:26: quickly on cakes very it is tasty well here the main is turbid too we are ready to take a mold large pebbles means a mold at once put on anything tough with me paste on cutting board to be easy transfer the freezer and she did not somersaults means I led mousse in a container with a spout and I fill in the molds
  • 06:56: half in this it turns out somewhere around 5 4 or 5 patty so I I'll do it for everyone case 5 flooded and now clean in freezer so that we this layer
  • 07:26: We grabbed and we were able to put on it which we did the brain and she we simply do not drowned but stood on where we are and put here muse from us was frozen now on you can spread out stuffing days of filling I'm frozen now I will get them from molds that is here from the mold got everything is very easy and we we put straight
  • 07:58: in the middle packed and now little rest squeezed so that they do not stood out for the edges molds and mousse fill completely
  • 08:31: all space which is empty we send workpieces in freezer until they have We will be slightly we are freezing now prepare the biscuit cut out the circles biscuit tins on our cake put without criticism and we will already send fully on
  • 09:02: freezing so that they we are good and we were able to they are easy to get and cover with glaze now we are with you we will make delicious almond biscuit lemon so it means look at me at a cup of almond powdered sugar powder protein and lemon peel all this we good mix and knead the dough it turns out marzipan the marzipan is ready for us
  • 09:45: now i put warm water because we are now We will heat the eggs on a water bath up to 40 45 degrees all 44 degrees I shoot Now these are warm eggs in parts
  • 10:15: add marzipan means added a little bit mixed all good mixed and now we are this mass whisk minutes 45
  • 10:45: to have it with us increased in volume became lush knocked down now we will add flour and
  • 11:17: baking powder but before that I put in microwave on warm up butter because we have it should be warm almost hot somewhere degrees 60-70 but for now we have oil We are heating up add flour and baking powder it's all neat
  • 11:48: mix we also have oil heated and my thin trickle fill in the dough and now we are pouring out dough
  • 12:19: if there is a recipe increase three times and bake this biscuit in ordinary form very delicious biscuit with which can be done great cake and so I think that I will do separate video lesson for cooking such a biscuit and with
  • 12:49: what cream he fits perfectly because the biscuit really very delicious distributed now put the oven about ten minutes like me already said oven one hundred and eighty degrees without criticism us and he himself sang already cooled and now you can cut out what we need form means I took a pen as a zhike it turned out for me covered another 2 PIROZHENKO Musa so i did
  • 13:19: only 7 items means I take this round mold measured that is how once suits my cake and cut out this form circles and in principle you can even immediately install them on our cakes we have a cake
  • 13:55: fully assembled and soap in this form we send already in freezer hour probably on 45 so that they with us good we have frozen them easily they got it from us not deformed and we we will fill with glaze now i will do white glaze in principle of such a recipe I already have glaze there is a video on the channel Massive lessons cakes but how repetition is said the mother of the teaching therefore we make exactly such a
  • 14:26: same only in white the color is in it stew I have sugar water and glucose syrup we put it on fire and cook up to 103 degrees in the second stew me milk and dry milk which we just heat and in a tall glass me white chocolate and the gelatinous mass there is already swollen gelatin I grew up they let me in because hot its syrup is exactly the same will dissolve and so
  • 14:56: put the saucepan on fire I think that I do not I will shoot and show me how brewed because Milk needs just heat up syrup boil up to 103 degrees as I have already said I already show how I'm all this case is flooded chocolate and so on Masters of 103 degrees I I pour it just in chocolate and gelatin here the main thing is not digest otherwise
  • 15:27: the eye will be very dense we mixed and now add a little do not really remind that we are you just we did not warm it up boiled it was able here on a surface
  • 15:58: was formed small film because I'm milk removed from the plate literally two minutes backward so it's best skip it studied it so that it we do not have a film hit the eye here is the icing on us almost ready we have only
  • 16:28: add dye titanium dioxide to we glazed was snow-white and blast through the blender so I poured in a spoonful of powder the dye dripped there a little water literally a couple of drops and now unfolded so that forgive me was in liquid state there were no grains we leave somewhere on
  • 17:06: We need a couple of minutes that we have a dye earned what she said immediately do not stain it need some time now it will be white and we are her problems blender they are now punch blender we put the blender here in one position lowered and more not moving a little bit break through all broke through
  • 17:41: glaze is ready for us now we are we put in contact film and remove refrigerator clock on 12 to have it with us ripe and we are already we can cover it our cake but now we will flood our cakes means y I'm frosting stood for 12 hours in fridge I thickened it and buried it microwave ovens degrees to 40 but me a little bit melted and cooled to the working temperature 29 degrees and now fill our
  • 18:11: cakes are waiting when u our eye dries and then I'll show you how these cakes can be I decided to collect immediately put pirozhenki on podstavochku that is so I put large pebbles I remind you that we there is chocolate mousse and mango mousse in
  • 18:43: small pebbles we have a mandarin muse and now we are these small feeding troughs we take a pierce from above with a toothpick to raise and neatly set in the middle and we do so with two
  • 19:24: other pirozhenki well, now the last one the stroke I decorate decided Here's to steal them beads beads are sold in confectionery shops and in there a large number and a variety of from white finishing gold and silver chocolate and various sizes, I even tried experimented put large beads and small I think that
  • 19:55: looks small much nicer nose set a little bit trimming so that y we were all on one line a on top a where we had a puncture toothpicks we are there put a large
  • 20:25: we finished the cake I hope this recipe like and you will prepare this cakes at home I can tell right away what are these cakes you can do naturally in any another form I just showed how can be used mold data and create such cakes on this I your video lesson finish and pleasant to all appetite